I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn’t had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.
Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.
The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.
We had a great time sampling Chef Chris’ menu, which featured:
This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed “National Brisket Day”, the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person.
6 Roma tomatoes, small dice
½ red onion, fine dice
4 limes, juiced
1 bunch cilantro, chiffonade {finely sliced into ribbons}
3 jalapeños, fine dice
Salt to taste
½ pound fresh tuna, diced
1. In a large bowl gently fold together all ingredients except tuna to combine.
2. Fold in the fresh tuna.
3. Season to taste.
Serve with tortilla chips or your favorite crunchy snack!
Thanks for joining us at Bistro's garden party. Chef Chris did a wonderful job and I'm glad that you were able to experience it — and enjoyed yourself, of course.